a quick almond, oat + strawberry-rhubarb crumble / by Lindsey | Dolly and Oatmeal

yesterday we celebrated mother's day, like we have been each year, at my parents' house, gardening, eating and talking, followed by more eating.  in the spirit of dessert, i had grand ideas of making more rhubarb meringue tarts, but instead i came prepared with some ingredients from home to put my mom's monstrous rhubarb bush to use in a different way than curd.

i've always been a fan of the humble, crumble dessert; of its many different flavors and fruit combinations.  i know we're all accustomed to the strawberry and rhubarb combo, but it's one of my favorites!  and it's only so many times each year that i get to enjoy their company together.  so for me, the rest of the crumble pairings were a no-brainer: rolled oats for nutty flavor and some added texture, slivered almonds for their toasty-ness and crunch, and ground ginger for some added spice.  and my favorite thing about crumbles? they can totally be prepared and baked waaaay ahead of time and then simply reheated when dessert-time rolls around!  dare i say it is the perfect dessert to whip up when all you want to do is spend time with loved ones without slaving in the kitchen for hours..?  

and thanks to my husband for taking the first and last shot in this post, and hand-credit goes to my mom in the rhubarb shot below ;)

a quick almond, oat + strawberry-rhubarb crumble (gluten-free + vegan)

| serves 4 |


  • 1 1/2 cups rhubarb (about 2 large rhubarb stalks), sliced into 1/2" pieces
  • 1 1/2 cups strawberries, cut into quarters
  • 1/4 cup + 1 tablespoon coconut palm sugar
  • 1 teaspoon arrowroot powder
  • 1 teaspoon fresh lemon juice
  • 1/2 cup gluten-free oat flour
  • 1/4 cup almond flour 
  • 1/4 gluten-free rolled oats
  • 1/4 cup slivered almonds
  • 1 teaspoon ground ginger
  • 1/4 cup coconut oil, softened or melted, plus more for oiling pan
  • pinch of fine grain sea salt


  • preheat oven to 350° and set aside an oiled 9" baking dish
  • in a large bowl, combine strawberries, rhubarb, 1 tablespoon of sugar, arrowroot powder and lemon juice.  set aside
  • in another large bowl, combine the oat flour, almond flour, rolled oats, slivered almonds, ginger, the remaining 1/4 cup of sugar, and salt.  once combined add the coconut oil a little bit at a time until you get a crumbly consistency
  • transfer fruit mixture to your baking dish; using your fingers, crumble the oat and almond mixture over the fruit.  cover with foil and bake in the center of your oven for 20 minutes, remove foil and bake for another 10-15 minutes - until fruit is bubbling and the topping is lightly browned and toasted